Back when we were in the US, we used to buy raspberry white chocolate chip scones in Giant. I can still remember the taste even after 3 years. These were tiny little flaky scones with the right amount of sweetness. It was my mom’s favorite too. So when she asked me if we could get it here (Canada) I went searching and couldn’t find any. That’s when I started looking for a good scone recipe.
I found a chocolate chip scone recipe with dried cherries here and decided to use the same because it looked pretty simple. I used dried cranberries and milk chocolate chips. This was my first attempt making/baking scones, so I found it a bit difficult to shape them perfect. Other than that I didn’t have any problem following the recipe. The scones came out very good. Although it didn’t taste like the ones we used to buy, we all unanimously agreed that this was a very good scone recipe. These scones too were flaky and the subtle aroma of the butter in the background made it even more delicious.
Cranberry Scone Recipe |
| Prep Time | Cook Time | Makes |
|---|---|---|
| 15 Mins | 20 Mins | 8 Scones |
| Author | Category | Method |
| Madhuram | Scones | Baking |
- 2 cups All Purpose Flour
- 1/4 cup Granulated Sugar
- 1 and 1/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup Butter, Cold and Cut Into Pieces
- 1/2 cup White Chocolate Chips
- 1/2 cup Dried Cranberries
- 1 teaspoon Vanilla Extract
- 2/3 – 3/4 cup Buttermilk
- Place the oven rack in the middle. Preheat oven for 15 minutes at 400F/200C. Line a baking sheet with parchment paper.
- Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl.
- Cut the butter into small pieces and blend it together with the flour. Use a pastry blender or two forks to mix in the butter. The mixture should look like coarse crumbs. You could also do this in a food processor, pulsing it a couple of times. Stir in the chocolate chips and dried cranberries.
- Add the vanilla extract to the flour mix. Then add the buttermilk as needed, until the dough comes together. Be careful not to over-mix. I used the entire 3/4th cup of buttermilk.
- Transfer the dough to a floured surface and knead lightly a couple of times.
- Flatten the dough into a 7 inch round circle and about 1 and 1/2 inches in thickness.
- Cut this circle in half and then cut each circle into 4 triangles.
- Place the scones on the prepared baking sheet and brush the tops of the scones with little milk.
- Bake for about 15 to 20 minutes, until golden brown or when a toothpick inserted in the middle of the scone comes out clean. Mine was done in about 16 minutes. I did the toothpick test and it came out clean but the scones did not turn golden brown as shown in the picture of the original recipe.
- Enjoy these scones when it is still warm for the best experience. It’s crispy around the edges and flaky in the middle.
So yummy! I also made some substitutions. I used strawberries. The recipe still held up and the scones were delicious.
Thank you, Sharlotte.
This recipe is so good! I made it for my mother and she loves it. I substitute buttermilk for non-fat milk using the same amount and also use raisins instead of cranberry and white chocolate chips. It’s a little bit less sweet than usual, but so freaking good.
That’s awesome, Jin! Thank you very much for the feedback.
Is it possible to use milk if i dont have buttermilk? Thanks
It should work, Monette. Maybe you can try adding 1/2 teaspoon of apple cider vinegar just to be sure.
They were excellent. Thank you so much for an eggless scone recipe!
You’re welcome, Margot.
How long can I can keep them?
I think it should be good for a couple of days. Warm it up in the microwave oven for a few seconds before consuming.
Wow! The best scones I have made! I am so glad I made a double batch. Thank you for the great recipe.
You’re welcome, Susanne.
Very easy recipe. The last time I made scones was in High school 1995. These ones cane out really good. Will definitely make them again soon!!!
Thanks for the feedback, Gen.
Noticed a typo, procedure 3 at the end. “cranberries” for the scones.
Starting 4 batches today. 2 for Church group and 2 for St Patricks day.
I can’t count how many I have made of these scones…. and you are correct! Right out of the oven and with a cup of Earl Grey Tea! Awesome!
Thank you very much, Mike. Fixed the typo. You should definitely try these bakery style blueberry scones too. You can try that procedure for these cranberry scones.
I have made your scones twice now. Since I am allergic to eggs, I am always looking for a way to survive. The only change I made was to sprinkle a little sugar on top before I bake. Keep up the eggless work. I will browse your website for other ideas.
Thank you very much, Mark. You should definitely try the bakery-style blueberry scones too. I promise that you will love it.
Just made my 1st batch…OMG! Delicious!! Can’t wait for my husband to get home to try them. I’m diabetic, so I switched a few things up…I did 1/2 AP Flour, 1/2 Whole Wheat. Added 1/8 cup each chia seeds & milled flax. Used succranaut instead of white sugar. I grow & dehydrate tart cherries (& didn’t have cranberries), so I used them.
This recipe is Amazing! It was simple to make & I can’t wait to try different combos of fruits & nuts in it! Thank you!
You’re very welcome, Sue. The changes you have made is very inspiring.
I have converted my scone recipe that I used pre gluten free days and as long as your gf mix has Xanthan gum in it, it will work out. Also measure your flour by weight. A cup of gluten free flour weighs 140 grams. You may have to play a little as far as liquid to flour ratio to get the right consistency
Thank you very much for the tips, Bev. Will try it.